Dessert

Mexican Corn Salad Recipe

Name: Mexican Corn Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tbsp. vegetable oil; 4 cups fresh or canned corn kernels (from about 4 large ears); Kosher salt, to taste; 1 bunch scallions, green and light green parts only, thinly sliced; 1 medium jalapeño, seeded and finely chopped; 1/2 cup fresh cilantro, finely chopped, plus whole leaves for serving; 1/4 cup finely crumbled cotija cheese; 2 tbsp. Mexican crema or sour cream; 2 tbsp. mayonnaise; 2 tbsp. fresh lime juice; 1/2 tsp. smoked paprika or chili powder, plus more for serving

ByElena Hart June 26, 2026June 26, 2026

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Introduction

This vibrant Mexican Corn Salad combines charred corn with fresh herbs, creamy cheese, and a tangy dressing for a perfect balance of flavors. It’s a simple, colorful dish that works well as a side for summer barbecues or a light snack any time of year.

Two white bowls on a white marbled surface filled with a bright yellow corn salad that has visible chopped green herbs, small onion slices, and crumbled white cheese mixed throughout. Each bowl is garnished with a lime wedge, and the top bowl has a sprinkling of red chili powder. A white bowl of deep red chili powder is placed nearby with some of the powder spilled on the surface next to a lime wedge. A silver fork is resting in the bottom bowl, partially buried in the corn salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. vegetable oil
4 c. fresh or canned corn kernels (from about 4 large ears)

Kosher salt
1 bunch of scallions, green and light green parts only, thinly sliced

1 medium jalapeño, seeded, finely chopped
1/2 c. fresh cilantro, finely chopped, plus whole leaves for serving

1/4 c. finely crumbled cotija cheese
2 tbsp. Mexican crema or sour cream
2 tbsp. mayonnaise

2 tbsp. fresh lime juice
1/2 tsp. smoked paprika or chili powder, plus more for serving

Instructions

Step 1: In a large cast-iron or nonstick skillet over medium-high heat, heat vegetable oil until shimmering. Add corn and season with 1 teaspoon of kosher salt, tossing to coat. Cook without stirring until the corn chars on one side, about 2 minutes. Continue cooking, tossing occasionally, until kernels are well charred and blistered, about 8 to 10 minutes. Some kernels may pop; if the pan starts to smoke, reduce the heat to medium. Transfer the corn to a medium bowl.

Step 2: Add scallions, jalapeño, cilantro, cotija cheese, Mexican crema, mayonnaise, lime juice, and smoked paprika to the corn. Mix well until all ingredients are combined. Taste and adjust seasoning with more salt or lime juice if needed.
Step 3: Garnish the salad with whole cilantro leaves and a sprinkle of smoked paprika before serving.

Tips & Variations

For extra smoky flavor, try grilling the corn ears before cutting off the kernels.

Use regular sour cream if Mexican crema is unavailable; the flavor will be similar.
Add diced avocado for a creamy texture and additional richness.
If you prefer less heat, omit the jalapeño or leave in the seeds.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen with time but the salad is best served fresh. If needed, bring to room temperature before serving or enjoy chilled.